Yotam Ottolenghi’s Durban Bunny Chow By The Guardian

• 70 g ghee
• 750 g stewing lamb or mutton on the bone
• 3 onions
• 30g piece fresh ginger
• 6 garlic cloves
• 3 mild green chillies
• 4½ tbsp leaf masala
• ¾ tsp ground turmeric
• 2 cinnamon sticks
• 3 whole star anise
• 2 fresh bay leaves
• 6 large plum tomatoes,
• 750 ml chicken stock
• Salt
• 550g maris piper potatoes
• 2 carrots
• 20 g coriander
• 4 soft white bread rolls

For the curry leaf oil

• 30 g ghee
• 4 sprigs fresh curry leaves

For the carrot sambal

• 3 carrots,
• 1 small red onion,
• 3 tbsp white-wine vinegar
• ½ garlic clove, grated
• 10 g piece fresh ginger
• 1 tsp soft light brown sugar
• 1 bird’s eye chilli, thinly sliced
• 1 tbsp lime juice
• 2 tsp olive oil